Asian Red Cabbage and Apple Soup

This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.

Ingredients:

2 tablespoons canola oil or unsalted butter

1 medium onion, chopped

2 teaspoons ground cinnamon or 1 3-inch cinnamon stick

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

2 pounds red cabbage, cored and shredded (1 medium head)

Salt to taste

7 cups water

1 tablespoon clover honey or other mild honey

4 tart apples, like Granny Smith or Pink Lady

1 to 3 tablespoons fresh lemon juice (to taste)

Freshly ground pepper

1 cup thick Greek-style plain low-fat yogurt

1. Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.

2. Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

Yield: 6 to 8 servings.

Advance preparation: This will keep for 3 or 4 days in the refrigerator. You may want to add more water.

Nutritional information per serving: 189 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 3 milligrams cholesterol; 33 grams carbohydrates; 8 grams dietary fiber; 51 milligrams sodium (does not include salt to taste); 6 grams protein.

By Asian Food Bazzar

Asian Pasta Primavera

Ingredients

Kosher salt

12 ounces fusilli or other corkscrew pasta

1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)

2 carrots, shredded

1 yellow bell pepper, cut into thin strips

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

1 pint cherry tomatoes, halved

1/4 to 1/2 teaspoon red pepper flakes

1/2 cup roughly chopped fresh mint

1/2 cup grated parmesan cheese

4 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.

Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g.

By Asian Food bazzar

Poppy Seed-Chicken Pitas

Ingredients

3 skin-on, bone-in chicken breast (about 2 pounds)

Kosher salt

1 large orange

1/2 cupmay mayonnaise

1/3 cup sour cream or low-fat Greek yogurt

1 tablespoon dijion mustard

1 stalk celery, chopped

1/2 cup chopped pecans, almonds or walnuts, toasted

1/4 cup chopped fresh chives

1 1/2 tablespoons poppy seeds

Freshly ground pepper

1/2 cup dried apricots, chopped (optional)

Torn lettuce leaves, for serving

4 whole-wheat pitas, halved

Directions

Cover the chicken with cold water in a saocepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.

Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.

Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuceleavesand some of the chicken salad into each pita.

Per serving: Calories 749; Fat 41 g (Saturated 7 g); Cholesterol 109 mg; Sodium 957 mg; Carbohydrate 51 g; Fiber 8 g; Protein 43.

Pepper Steak and Rice Pilaf with Mushrooms

Ingredients

Mushroom Rice Pilaf:

1 tablespoon extra-virgin olive oil, eyeball it

1 tablespoon butter

10 white mushrooms, chopped

1 3/4 cups water

1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces

2 tablespoons chopped parsley leaves.

Pepper Steak:

2 tablespoons vegetable oil, 2 turns of the pan

2 pounds tenderloin tips or sirloin, cut into chunks

Coarse salt

2 tablespoons butter

2 green bell peppers, seeded, 2 inch dice

1/2 white onion, sliced

2 tablespoons all- purpose flour

1 tablespoon tomato paste

1/4 cup dry sherry – eyeball it

1 1/2 cups beef consomme

1 teaspoon coarse black pepper

Directions:

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes. Spoon Pepper Steal over Mushroom Rice Pilaf and serve.

Asian Steak with Green Peppercorn Sauce

Ingredients

2 8-ounce boneless N.Y. Strips steaks

salt & pepper

½ tablespoon olive oil

3 tablespoons shallot

1 teaspoon green, soaked in brinepeppercorns

3 tablespoons wine

1 cup canned chicken stock

1 teaspoon dijon mustard

1 tablespoon unsalted butter

Methods

1.    Start by removing the steaks from the fridge about half an hour before you begin cooking them. Meanwhile, prep all the ingredients.
2.    Heat a large saute pan over medium-high heat with the olive oil. Sprinkle salt and pepper on each side of the two steaks. When the pan is hot, put in the steaks. Cook over medium heat for 4 minutes on each side and test for doneness. Let the internal temperature to be at least 120 degrees for rare or 130 degrees for medium-rare. When the steaks are cooked to perfection, let them rest for 10 minutes while prepare a quick peppercorn sauce.
3.    Begin to saute the shallots and green peppercorns in the pan drippings, scraping up some of the browned bits. After a minute, add the red wine. After boiling it for 30 seconds, add the chicken stock. Boil this for a few minutes to concentrate the flavor. Lastly, add the mustard and butter and turn off the heat. Whisk these in with flat (roux) whisk and then add any jus (juice) accumulated on the plate the meat is resting on. Then adjust the seasoning to taste and serve the sauce over the steaks.

By Asian Food Bazzar

Asian Teriyaki beef kebabs & Spinach rice

Ingredients

1 kg beef steak, cut into cubes (trimmed of fat)
½ cup teriyaki marinade
sliced vegetables (eg shallots and capsicum), cut to same width as beef cubes
2 cup steamed brown rice
250 g frozen English spinach, thawed and heated
2 bunches of asparagus
6 skewers (soaked if wooden)

Method

•   Cut steak into cubes. Place in bowl with marinade and toss to combine.
•   Thread beef cubes onto skewers, alternating with the sliced vegetable pieces. Heat grill or BBQ to hot and cook skewers for 10 mins turning occasionally to evenly cook. 
•   Steam the brown rice and combine with hot spinach. Serve kebabs with rice and asparagus.

Tips

Lunch idea:

Serves: 2
Prep: 5 mins

Soak 200g shelf-fresh Singapore noodles in boiling water for 2 mins. Drain. Slice the leftover beef cubes, shallots, capsicum and asparagus into bite-size pieces and toss together with noodles and 1 thinly sliced carrot. Combine 2 tbsp sweet chilli sauce with 1 tbsp lemon juice and 1 tbsp soy sauce. Drizzle over beef noodle mix.\

By Asian Food Bazzar

Asian Chicken with Lemon Beijing Sauce

Chicken with Lemon Beijing Sauce recipe is very nutritious Chinese food you must try at least once.


Chicken with Lemon Beijing Sauce is a tasty recipe with cooked Cashews, ideally for rice. Time of preparation 20 thinly Time of cooking 10 thinly For 2 individuals. 

We need to have: · 
oil 
2 Chicken breast, without bone and skin, cut in bands 
1 Pepper yellow cut in bands 
100g green Beans 
120g sauce Lemon Beijing (Peking Lemon Sauce) 
1 handful Cashews
fresh coriander 
chopped Implementation:
1. Warm the oil in a frying pan, add the chicken and fry for 5 thinly.
2. Add the yellow pepper, the green beans and the sauce Lemon Beijing and fry for still 5 thinly. 
3. Serve immediately throwing from above cashews and coriander.

By Asian Food Bazzar